Crispy bite-sized Reuben Balls filled with corned beef, sauerkraut, and Swiss cheese, served with a zesty Spicy Thousand Island dipping sauce.
Ingredients
1 cup finely chopped corned beef
1/2 cup sauerkraut, drained and chopped
1/2 cup shredded Swiss cheese
1 large egg
1/2 cup breadcrumbs, plus extra for coating
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 tablespoon butter or oil, for frying
For the Spicy Thousand Island Dipping Sauce:
1/2 cup mayonnaise
2 tablespoons ketchup
2 teaspoons sweet pickle relish
1 teaspoon horseradish
1/2 teaspoon hot sauce
1/4 teaspoon smoked paprika
Salt, to taste
Instructions
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In a bowl, combine corned beef, sauerkraut, Swiss cheese, egg, black pepper, and garlic powder. Mix thoroughly.
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Shape the mixture into 1-1.5 inch balls. Roll in breadcrumbs, optionally double-coating with egg and breadcrumbs.
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Heat butter or oil in a skillet over medium heat. Fry the balls 3–4 minutes per side until golden brown and crisp. Drain on paper towels.
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Whisk together mayonnaise, ketchup, pickle relish, horseradish, hot sauce, smoked paprika, and salt for the dipping sauce. Chill or serve immediately.
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Serve the Reuben Balls warm with the spicy Thousand Island sauce.